This dessert, very similar to the Cuban boniatillo, originated in the area of Camaguey, Cuba.
Bread pudding is also known as bread cake or bread pudding in some countries of Central and South America. With this traditional recipe we will teach you how to use that old bread you have at home.
- 1/2 pound of old bread
- 2 cups of milk
- 3/4 cup of white sugar
- 4 tablespoons of butter
- 2 tablespoons of dry wine
- 1/4 tablespoon
- 1/2 teaspoon
- almond extract
- 1/2 cup raisins without seeds
- 1/2 cup toasted almonds
- 1 tablespoon wheat flour
Turn the oven to 350 F. Cut the bread into pieces and soak it in the milk.
Make the caramel with the 3/4 cup of white sugar, in a small pot over the heat, stirring constantly until it melts. Bathe with this candy a mold with capacity for 6 cups. Beat eggs with sugar, melted butter and dry wine; add cinnamon, nutmeg, vanilla, almond extract, bread soaked with milk, raisins and almonds dusting with flour. Pour it in the mold and bake it in a bain-marie for about 2 hours or until a toothpick comes in, it comes out dry. Let it cool before unmolding it. Give 12 servings.